摘要
为延长软枣猕猴桃的贮藏期,减少农业经济损失,以软枣猕猴桃为材料,研究了不同浓度1-MCP处理对果实腐烂率、失水率、硬度、呼吸强度及贮藏品质的影响。结果表明:不同浓度1-MCP处理在一定程度上均能延长果实贮藏期;能抑制果肉硬度下降;适当浓度能降低果实失水率及降低呼吸峰值;对果实还原糖含量、可溶性固形物含量没有显著影响,但对果实可滴定酸含量、维生素C含量的下降有抑制作用;不同浓度1-MCP处理中,以1.0μL/L处理的果实贮藏效果最好。
In order to prolong the storage period ofActinidia arguta and reduce the loss of agricultural economy, the effects of different concentrations of 1-MCP on the decay rate, water loss rate, flesh firmness, respiratory intensity and storage quality of fruits were investigated. The results showed that different concentrations of 1-MCP all could prolong the fruit storage period, and restrain the decline of flesh firmness; proper concentrations of 1-MCP could reduce the water loss rate and decrease the respiratory peak value; different concentrations of 1-MCP all could restrain the decline of titratable acid content and Vc content, but had no signiifcant effect on reducing sugar content and soluble solid content; Among different concentrations of 1-MCP, 1.0 μL/L of 1-MCP had the best fruit storage effect.
出处
《湖南农业科学》
2014年第4期70-73,共4页
Hunan Agricultural Sciences
基金
湖南省自然科学基金委员会与衡阳市政府自然科学联合基金项目(13JJ8010)
